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–+ servings

Italian Herb Mini Meatloaves over Creamy Polenta

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup marinara sauce
  • 1 cup cornmeal
  • 4 cups water
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese (for polenta)
  • 1/2 tsp salt (for polenta)

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, oregano, basil, parsley, 1/4 cup Parmesan, 1/2 tsp salt, and black pepper. Mix until evenly blended.
  • Divide the mixture into four equal portions and shape each into a small loaf. Place them on the prepared baking sheet.
  • Spoon 2 tablespoons of marinara sauce over each meatloaf. Bake for 25 minutes until the internal temperature reaches 160°F.
  • While the meatloaves bake, bring 4 cups of water and 1/2 tsp salt to a boil in a medium saucepan. Slowly whisk in the cornmeal.
  • Reduce heat to low and cook the polenta, stirring often, for 15 minutes until thick and creamy. Stir in the butter and 1/2 cup Parmesan until melted and smooth.
  • Spoon the polenta onto plates and top each serving with one mini meatloaf.

merknader

For the best texture, stir the polenta steadily near the end of cooking so it stays lump-free. If you prefer a thinner base, add a splash more water while it simmers. Leftovers reheat well in a covered skillet with a little broth to loosen the polenta. Swap the marinara for a simple tomato sauce if you want a milder topping.
Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Baking Sheet, Medium Saucepan